Octopus

Hmm, not one, but two articles about octopus. Has its time come? ;)

To Cook an Octopus: Forget the Cork, Add Science
By HAROLD McGEE
Published: March 5, 2008
For a tender octopus try brining or give octopus juice a chance to do the stewing.
Click here for the article.

Mark Bittman answers my question: why yes, "[its] time may be here"!

A Treat Whose Time May Be Here
By MARK BITTMAN
Published: March 5, 2008
The fantastic octopus served in restaurants is easily duplicated at home: you simply boil it.

There's an accompanying video!
Click here for the article and video.

NYTimes.com: Yes, MSG, the Secret Behind the Savor

Published: March 5, 2008

Yes, MSG, the Secret Behind the Savor
By JULIA MOSKIN
If you live in the United States and like spicy tuna rolls, Puerto Rican roast pork or Thai noodles, there is a good chance you are eating, and enjoying, MSG.

Click here for article.

[ts]
Yes, the debate continues! There are die-hard believers that still say MSG is bad for you. On the other hand, "'Asia wouldn’t survive without MSG,' said Mike Crewe-Brown, a cooking teacher who recently spent three months producing a food documentary in Southeast Asia." Hehe. =)

We also posted an article about MSG here before.

NYTimes.com: The Dairies Are Half-Pint, but the Flavor Isn’t

Published February 20, 2008

The Dairies Are Half-Pint, but the Flavor Isn’t
By MARIAN BURROS
Small dairy farmers, unable to keep afloat selling milk to large processors, are turning to alternatives such as making butter, yogurt and crème fraîche.

[ts]
The taste really is different! I just remember the organic butter at Bishop's: it was very very yellow, sometimes with the slightest tinge of green (I guess depending on what the cows ate) and very strong in flavor. It was almost like cheese!

http://www.nytimes.com/2008/02/20/dining/20dairy.html?ex=1361250000&en=8f587a2194cabc6e&ei=5124&partner=permalink&exprod=permalink

NYTimes.com: Dip Once or Dip Twice?

January 30, 2008 NYTimes.com article

The Curious Cook: Dip Once or Dip Twice?
by Harold McGee

A scientific report, inspired by an episode of “Seinfeld,” may cause football fans to take a second look at that communal bowl of dip.

http://www.nytimes.com/2008/01/30/dining/30curious.html?ex=1359608400&en=e131d40b9382bc3b&ei=5124&partner=permalink&exprod=permalink

NYTimes.com: Changing Courses at the Food Network

Published: December 17, 2007
Business / Media & Advertising

Changing Courses at the Food Network
By ELIZABETH JENSEN

Having taken food and chefs from what was once the domain of public television to new celebrity heights, the Food Network is now undergoing a transformation.

http://www.nytimes.com/2007/12/17/business/media/17food.html?ex=1355547600&en=9ec7eeb69b68988e&ei=5124&partner=permalink&exprod=permalink